Shrimp Fried Rice with Pineapple and Toasted Coconut

$7.58 recipe / $1.90 serving

Did you know that the Dragon Noodle sauce also makes a great stir fry sauce? Truth. So when I saw that I still had a half pound of shrimp left over from my last Dragon Noodle remix, Lime Shrimp Dragon Noodles, I decided to remix it yet again. This time I turned it into a fried rice with pineapple and toasted coconut. And let me tell you, that toasted coconut totally makes the dish. OMG, it adds a final touch of special flavor and texture that makes this Shrimp Fried Rice extraordinary. So good, in fact, that despite messing up one of the most important parts of the fried rice process, this Shrimp Fried Rice with Pineapple and Toasted Coconut was still SO delicious that I’m posting it anyway. So, just do as I say and not as I did, K? Keep reading to see where I made my mistake…

There are a few keys to making good fried rice: use long grain rice, use day old/chilled rice, and fry the ingredients separately before combining them all at the end. Using day old long grain rice ensures that you get those nice individual grains in the final product instead of one big sticky, mushy mess. Well, as it turns out, the brand of jasmine rice that I bought recently was actually medium grain (my usual brand is long grain), and I forgot. So, I used a medium grain rice and kind of had a sticky, clumpy mess, BUT that sticky clumpy mess still tasted awesome, so c’est la vie. I wasn’t about to waste all that food just because I used the wrong kind of rice. Anyway, this is what you should do: rinse your long grain rice before cooking and let it chill overnight after cooking to keep the grains from sticking and clumping together. If you do that, you’ll have a really nice texture to your fried rice. Do as I say, not as I did.

If you can’t get shrimp for a decent price in your area (I know, I’m lucky here in Louisiana), you can make this with chicken or just do a vegetarian version. If I were making this vegetarian, I’d probably add in a diced red bell pepper for a little extra color and texture.

Shrimp Fried Rice with Pineapple and Toasted Coconut

Another note about fried rice: Using a well seasoned wok, cast iron, or some other non-stick surface is best because it will help prevent the rice and other ingredients from sticking and gives you the option to use less oil if desired.

Instructions

Prepare the sauce by stirring together the soy sauce, sriracha, and brown sugar. Drain the pineapple well. Slice the green onions. Crack the eggs into a bowl and then whisk until smooth.

Add the unsweetened coconut shreds to a large skillet (do not add oil) and heat over a medium flame. Stir and cook the coconut continuously until it begins to turn golden brown and fragrant. Once golden brown, transfer the toasted coconut from the skillet to a clean bowl and set it aside until ready to use.

Add 1 Tbsp of cooking oil to the hot skillet and swirl it around to coat the surface. Add the shrimp and cook just until the shrimp becomes pink and opaque. Remove the shrimp to a clean bowl.

Add another tablespoon of cooking oil to the skillet and swirl again to coat the surface. Pour in the whisked eggs and gently scramble the eggs as they cook. Cook the eggs just until they are set, yet still moist, then transfer them from the skillet to the bowl where the shrimp is being held.

Add the drained pineapple and the lower half of the green onions (the white ends and some of the green) to the skillet. Stir and cook just until warmed through, then transfer to the bowl with the eggs and shrimp.

Add one more tablespoon of cooking oil to the skillet, swirl to coat, then add the cold cooked rice. Let the rice cook in the skillet until you hear it begin to sizzle and crackle, then sir and let it continue to cook some more. Avoid over stirring the rice as it cooks to prevent it from becoming sticky and gummy. Continue to cook the rice until it is heated through and slightly golden.

Finally, add the cooked shrimp, eggs, pineapple, and green onion back to the skillet. Pour the prepared sauce over top, and stir until everything is coated in sauce. Allow the mixture to heat through.

Top the fried rice with the toasted coconut, the remaining green onion, and some fresh cilantro leaves just before serving.

Recipe Notes

*I found my unsweetened coconut shreds in the bulk bins at Whole Foods.

**Use any high heat neutral cooking oil, like canola, peanut, sesame, safflower, etc. Or, try using coconut oil for even more coconutty flavor!

Step by Step Photos

Start with 1/2 lb. peeled and deveined shrimp, 51/70 size. Those numbers mean that there will be between 51-70 shrimp per pound, so the smaller the number, the larger the shrimp. I like to use shrimp that is on the smaller side for dishes like this so that you get more shrimp per plate instead of just a few large pieces.

My shrimp was frozen, so I had to thaw it first. You can quickly thaw frozen shrimp by placing it in a colander and letting cool water run over it. It will thaw in about a minute or so.

Collect and prepare the rest of the ingredients so they’re ready to go when you need them. Fried rice is a fast paced dish, so it’s best to have everything prepared ahead of time. Prepare the sauce by stirring together 2 Tbsp soy sauce, 2 Tbsp sriracha, and 1 Tbsp brown sugar. Drain a 20oz. can of pineapple chunks in juice (you can save the juice for smoothies or cocktails!). Slice 1/2 bunch green onions, get a few sprigs of fresh cilantro, and measure about 1/4 cup unsweetened coconut shreds.

Also, beat together 4 large eggs until smooth.

Add the unsweetened coconut to a large skillet (no added oil) and turn the heat on to medium. Stir and cook the coconut until it begins to turn golden brown and fragrant. Once golden brown, transfer the coconut to a bowl and set it aside until you’re ready to use it.

The next few steps happen so quickly that I was unable to capture them in the skillet, so I’ll just describe them here. Add 1 Tbsp cooking oil to the hot skillet, swirl to coat the surface, then add the shrimp. Cook the shrimp just until it’s pink and opaque, then transfer it to a clean bowl. Add a little more oil, then pour in the eggs. Lightly scramble the eggs in the hot skillet just until they’re set, but still moist. Transfer the cooked eggs to the bowl.

Lastly, add the pineapple and lower half of the sliced green onions (the white ends and some of the green) to the skillet and cook until they’re heated through. Once hot, transfer them to the bowl as well.

Finally, add a bit more oil to the skillet and swirl to coat again. Add 4 cups of cooked and cooled rice (day old, preferably). Let the rice cook in the skillet until it begins to sizzle and crackle, then give it a stir and let it cook some more. Continue to cook the rice in this fashion until it’s hot and some of it is golden and crispy. (This is where a well seasoned wok or other non-stick surface really comes in handy. Starchy foods, like rice, like to stick a bit more in stainless steel.)

Once the rice is “fried”, add the cooked ingredients (shrimp, egg, pineapple, green onion) back to the skillet with the rice and pour the prepared sauce over top.

Stir the contents of the skillet until everything is coated in the sauce and heated through.

Top the fried rice with the toasted coconut, the remaining green onion, and a fresh cilantro leaves just before serving.

That toasted coconut gives the most wonderful flavor AND texture to the fried rice.

21 comments on “Shrimp Fried Rice with Pineapple and Toasted Coconut”

I love this recipe. I have made it several times. Always with fresh pineapple though. This is one of my go to recipes, when pineapple is on sale. I’ve used shrimp, chicken thighs and pork, all are delicious!

I made this tonight with freshly steamed jasmine rice and wasn’t bothered by the texture at all–although I’m sure following the recipe would give even better results. I also had to sub for the green onions (none on hand), so I sautéed some shallots. And sweetened coconut was all I had. Still turned out really yummy! Thanks, Beth!

Oh wow. I have been making fried rice for a decade, but this…this! Wow. This is one the best fried rice I have ever eaten.
Chicken is cheaper, so I made it with chicken….and didn’t add the coconut, pineapple, or shrimp. But I look forward to trying that some day. I added juice from half a lime to my bowl. So good, I ate two bowls. Best sauce ever.
I guess I am surprised, because fried rice seems so basic to me…it is like re-discovering somethig all over again..but better!

It is such a great recipe to keep on hand. I have a container in my freezer, and keep adding small portions of leftover cooked rice to it until the container is full..then I make fried rice. I also use whatever is in my fridge or freezer – fried rice is a good base to use up whatever meat or veggies you have to use up. Talk about economical and no waste!

This whole batch I just made cost me 99 cents to make…just the cost of the chicken thighs on sale. The rest I had on hand. My local Chinese restaurant charges $7.50 for a quart of chicken fried rice, with tax…and $10 for shrimp and pineapple fried rice.

Home Run with this one! Everyone loved it. No leftovers. I tend to overcook shrimp, so I was careful not to. Went scant on the schiraca. Used the toasted coconut chips from Costco (organic, unsweetened). It didn’t turn out like a tropical drink. It was delicious!

Do you think you could use the dragon noodle sauce to marinade chicken thighs and throw them in a slow cooker? I love love the DN sauce but already have some leftover fried rice so am looking for something easy to do with chicken :)

Yes, I’m sure you could! I bet you wouldn’t even need to marinate it if you’re using the slow cooker. The meat and sauce get so much time to mingle in the cooker that I doubt marinating would make much of a difference. :)

Made this tonight and it was incredible! My husband and I both had seconds! Love that it makes 4 good-sized portions. I made the rice about 2 hours before cooking and chilled it but it still didn’t get crispy in my stainless skillet. Next time I’ll try day-old rice. Thanks for another winner Beth!

I made this tonight with Jasmati rice that I cooked tonight since i didn’t have any day old rice already made.

It is really good, easy, just a few more steps than your typical ‘easy’ recipe, but if you prepare ahead (which all preparation probably takes less than a minute) it comes together very well.

The only suggestion I have is to make sure you have the largest skillet you own since all the ingredients will end up in it in the end. Also make sure you have a large bowl ready.

The flavors come together really nicely in the end. The coconut and the green onion are a nice touch, and I think the spices are about right, but if you like it a little spicier, then don’t be afraid to add more.

I will definitely make this again soon! I’m sure that with day old rice it is a bit better, but with same-day rice it’s just fine too (it just doesn’t get golden brown and crispy)

Hi! I’m Beth

As a food lover and a number cruncher I've decided that cooking on a budget shouldn't mean canned beans and ramen noodles night after night. Join me for delicious recipes designed for small budgets. More »